Grandma Chics Jelly Roll 1968 Recipes

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GRANDMA CHRS JELLY ROLL



Grandma Chrs Jelly Roll image

Make and share this Grandma Chrs Jelly Roll recipe from Food.com.

Provided by Julie Leo

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 9

4 eggs, seperated
1 cup sugar
4 tablespoons cold water
1 cup shifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla or 1 teaspoon lemon extract
jelly, of choice
1 -3 teaspoon confectioners' sugar, to dust

Steps:

  • beat yolks.
  • Add sugar and water mix well
  • Add flour, salt, baking powder and extract mix well.
  • Beat egg whites until stiff enough to stand in peaks.
  • Then fold into the rest.
  • Preheat oven to 375°F
  • Grease large baking sheet/jellyroll sheet.
  • Bake until sponge is golden and springs to the touch.
  • Turn out on cloth dusted with Confectioners sugar.
  • Using the cloth as an aid, roll up the cake. Let cool. Unroll and Spread with jelly and reroll and trim the ends.
  • Place on platter.

Nutrition Facts : Calories 153.9, Fat 2, SaturatedFat 0.6, Cholesterol 74.4, Sodium 181.7, Carbohydrate 30.1, Fiber 0.3, Sugar 20.4, Protein 3.8

RASPBERRY PARTY CAKE FILLING 1968



Raspberry Party Cake Filling 1968 image

This is Grandma Chics recipe which she uses as fillings in between sponge cake layers or in jelly roll. See my recipe for Grandma Chics Jelly Roll cake recipe. recipe #373101

Provided by andypandy

Categories     Dessert

Time 15m

Yield 4 cups whipped

Number Of Ingredients 4

1 (15 ounce) package size frozen raspberries in light syrup
1 1/2 teaspoons knox unflavoured gelatin
2 1/2 cups whipping cream
3/4 cup sifted powdered sugar

Steps:

  • Thaw and drain the frozen raspberries.
  • Strain the syrup and reserving a quarter cup .
  • Make sure you have drained the berries well.
  • In a 1/4 cup of the syrup sprinkle in the gelatin, and stir, to bloom.
  • Then melt over boiling water to warm and dissolve gelatin mixture.
  • Set aside and cool, to lukewarm.
  • Beat the 2 1/2 cups of whipping cream and when it begins to thicken add in the cooled gelatin mixture all at once and continue to beat.
  • When it is almost stiff add in the powdered icing sugar gradually, and whip until thick.
  • Now fold in the well drained raspberries .
  • Fill and frost your desired sponge cake.

GRANDMA CHICS CARROT CAKE 1968



Grandma Chics Carrot Cake 1968 image

Yummmmy yummmmy in my tummmmy cake !!!!!!! My mom-in-law, finally gave this recipe to me in 1968, after every weekend out at the cottage, I would eat it all up, and leave nothing for them to take home. There's always a new way to get their prized recipes.......375 degrees oven 45 minutes, remove poke holes place on filling and return to 375 degrees oven last 15 minutes, 9 1/2 cup greased and floured tube pan. Remember also if you use a bundt pan they have a tendency to cook faster, and if not careful could result in a drier cake. Also I like to make the holes for the topping with the handle of a wooden spoon that way everything goes into the cake a little better, leaving only a slight amount on top.

Provided by andypandy

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 23

2 cups grated fresh carrots (should be 4 carrots)
4 whole eggs
2 cups granulated sugar
1 cup golden raisins or 1 cup drained crushed pineapple
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 cup canola oil or 1 cup vegetable salad oil
2 teaspoons vanilla extract
1/2 cup chopped walnuts
3 tablespoons melted butter
1/2 cup brown sugar
2 tablespoons Carnation Evaporated Milk
1/4 cup chopped walnuts
i usually make one and a half times the topping with nuts, chopped fine the cake can take that much, using a wooden spoon to poke holes almost to the bottom
2 1/2 tablespoons water
1 dash salt
2 teaspoons instant coffee granules
1 tablespoon butter
1 1/3 cups powdered icing sugar

Steps:

  • Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
  • Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
  • Down to bottom.
  • Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
  • Test with a tester, should come away clean.
  • When done remove from oven Place onto a cooling rack.
  • Cool completely When cool glaze with a coffee glaze over the top and over the sides.

Nutrition Facts : Calories 487.1, Fat 21.8, SaturatedFat 3.7, Cholesterol 61.1, Sodium 318.2, Carbohydrate 69.9, Fiber 2, Sugar 47.9, Protein 5.5

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